These Mediterranean meatballs in a red gravy sauce are just beyond decadent! I’d strongly advise you to make them then serve 24 hours later. Just sitting in the refrigerator and all the ingredients hanging out together in harmony will intensify the flavors so much more.
By using two meats, grassfed beef and Italian sausage, you have the marriage of great flavor. The sausage adds that little bit of fat that rounds out the grassfed ground beef. Now, grassfed ground beef is full of nutrition, flavor and antioxidants, and it’s healthier for you than grain fed beef. That’s because those satisfied cows just roam and eat Mother Nature’s sweet grass that’s full of healthy goodliness.
These meatballs are truly simple and easy to make. Plus, they can be made ahead of time and served later. Or, they can be made and frozen then pulled out for eating later. You might want to double the recipe. I mean while you’re at it, you mays well fix a bunch and have more for later! xoxo ~ally
mediterranean meatballs with red gravy
- 1 lb. organic grass fed ground beef
- 1 lb. ground Italian sausage
- ¼ cup Worcestershire sauce
- 1 egg, beaten
- ¾ cup Italian bread crumbs
- 2 tsp. sea salt
- 1 tsp. white pepper
- 1 tsp. ground cumin
- 3 tsp. Italian seasoning or Carni e Pesie
- 1 tsp. paprika
- 3 Tbl. dried minced onions
- 2 tsp. garlic granules
- ¼ cup oil
- 4 Tbl. concentrated tomato paste
- 1 (24 oz.) jar marinara sauce, the very best you can afford
- 1 ½ cups water
- ½ cup fresh basil, sliced
- ½ cup freshly shaved (or grated) Parmesan
- In a large mixing bowl, combine the beef, sausage, Worcestershire sauce and egg. Blend together well with your hands.
- In a medium mixing bowl, blend together the bread crumbs, salt, pepper, cumin, Italian seasoning, paprika, minced onions and garlic granules well. Then sprinkle into the meat mixture and blend well with your hands.
- Form into 10-12 meatballs. Put the oil in a large (10-12 inches) heavy cast iron skillet on medium high. Let it get hot. Reduce heat to medium. Put the meatballs in and brown on all sides. Add the tomato paste, marinara sauce and water. Gently blend with a wooden spoon.
- Cover with a lid and let the meatballs cook for 15 minutes. Reduce heat to medium low, cover and cook another 20-30 minutes.
- When ready to serve, add the fresh basil and Parmesan.
There are sooooooooo many things you can do with these meatballs.It's totally up to you.
I served over grilled slices of eggplant.
You can serve in so many ways!
©ally’s kitchen intellectual property